INCORPORATION EFFECT OF MANGO (Mangifera indica) KERNEL FLOUR ON THE PHYSICOCHEMICAL, ANTIOXIDANT AND SENSORIAL PROPERTIES OF PASTA

Abstract

The incorporation of mango kernel flour (MKF) into pasta was carried out to maximise the utilisation of waste from mango industries. Mango kernels are reported to make up between 45% and 75% of a mango seed and its high antioxidant properties make it an ideal ingredient in pastas. This study aims to determine the physiochemical, antioxidant properties, and sensory acceptability of fresh pasta made with MKF. There were four formulations of pasta where MKF was incorporated at 0%, 2.5%, 5.0% and 7.5% (w/w). The pasta was analysed for its proximate composition, cooking quality, antioxidant properties, physical analysis, and sensory acceptance. The incorporation of MKF did not generally affect the proximate composition of pasta, however the fat content was increased at 7.5% MKF. The high MKF content had also affected the cooking properties, colour and texture of the pasta. As expected, the substitution of MKF increased the antioxidant properties of pasta at the 2.5% concentration level without affecting the cooking properties, colour and texture of the pasta. The MKF substitution only started to affect the acceptability in terms of colour and texture at 5% substitution level while other attributes including the overall acceptability was not significantly affected (p > 0.05). In conclusion, since the antioxidant properties of pasta was increased at the lowest level of MKF infusion while other properties were not significantly affected, pasta with 2.5% MKF could potentially increase the dietary value of pasta in terms of antioxidants while promoting the agricultural waste reduction.